Emmer and Rye, Seth Caswell’s new local and seasonally focused eatery, is now open for business, and the dinner menu is surprisingly affordable: small and large plates range from $4 to $17. The brunch and cocktail menus aren’t yet posted, but rye whiskey lovers—a group that includes Rocky Yeh, who helped Caswell set up the bar —can look forward to a proper cocktail.

The project has been long in the making for Caswell, the former chef at Stumbling Goat and president of Seattle Chef Collective. Along the way he lost his main investor and parted ways with his bar manager; in 2009 he started hosting weekly dinners at Art of the Table to raise funds. All of this has contributed to a lot of buzz and anticipation: if you want to eat at Emmer and Rye, make a reservation. Here’s the number: 206-282-0680